Rainbow Carrots with Ricotta Topping
User Reviews
5
Rainbow Carrots with Ricotta Topping
Description
This recipe starts with whole rainbow baby carrots trimmed and coated with olive oil, sea salt, and freshly ground pepper, then roasted at 350°F until fork-tender. Roasting enhances the natural sweetness while maintaining the carrots’ texture. The ricotta topping is prepared by mixing whole milk ricotta with fresh lemon juice and minced thyme, offering a citrusy, herb-flavored cream to coordinate with the roasted carrots.
The ricotta is chilled before serving, while the carrots are served hot, allowing the contrasting temperatures and textures to play together. The dish is finished with lemon zest, extra olive oil, cracked pepper, and flaky sea salt to deepen the flavor profile.
This recipe suits a side dish role at meals or a light vegetarian option. The straightforward ingredients and preparation highlight the carrots’ colors and fresh herbs.
The ricotta topping can be made in advance and refrigerated, though the carrots are best enjoyed freshly roasted for optimal texture and flavor.
Ingredients
- 2 carrot bunches, rainbow variety
- 1 tablespoon olive oil
- sea salt coarse and freshly ground
- black pepper coarse and freshly ground
- 1 cup ricotta cheese whole milk
- 1 tablespoon thyme minced, fresh
- 1 lemon
Instructions
- Preheat the oven to 350°F. Wash baby carrots and trim greens down to 1-2 inches. Arrange on a baking sheet in a single layer.
- Drizzle with the olive oil and toss to coat. Season generously with the salt and pepper.
- Roast for 25 minutes or until carrots are fork tender. Cook time will vary by the size of your carrots. Pierce with a fork or cake tester, if soft, they are ready.
- Meanwhile, combine ricotta cheese with 1 tablespoon of fresh lemon juice and thyme. Refrigerate until ready to serve.
- Place hot, cooked carrots onto a serving platter, dollop ricotta mixture over top, then zest whole lemon. Drizzle with additional olive oil, freshly cracked pepper and flaky sea salt, if desired.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings!
Notes
- The ricotta topping can be prepared ahead and kept chilled until serving for convenience.
- Roast carrots until tender when pierced, varying timing by size for best texture.
- Serve immediately after roasting to enjoy the full flavor and warmth of the carrots.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 142 kcal
% Daily Value*
| Calories | 142kcal | 7% |
| Carbohydrates | 6g | 2% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 7mg | 2% |
| Sodium | 180mg | 8% |
| Potassium | 167mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1095IU | 22% |
| Vitamin C | 2.7mg | 3% |
| Calcium | 97mg | 10% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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